Begin by cubing your loaf of bread into bite-sized pieces. If you have day-old bread, use that for a firmer texture. Spread the cubes on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 10–15 minutes until they are slightly golden.

In a large skillet, melt your butter over medium heat. Add the chopped onions and celery, sautéing until they become translucent—about 5 minutes. Then add the minced garlic and continue cooking for another minute until fragrant.

In a large bowl, combine the toasted bread cubes with the sautéed mixture. Add the fresh parsley, thyme, sage, and rosemary, stirring gently to mix everything.

Gradually pour in the chicken or vegetable broth, mixing until everything is evenly coated and moist. Be careful not to turn it into a paste.

Taste and add salt and pepper as needed.

Transfer the stuffing into a greased baking dish, covering it with foil. Bake at 350°F (175°C) for 30 minutes. Remove the foil and bake for an additional 10–15 minutes until the top is golden brown and crispy.

Once done, remove the stuffing from the oven and let it cool slightly. Serve it warm.